Indigenous Teaching Kitchen
A Path to Knowledge Keeping and Food Sovereignty
Chef, Paul Natrall, and dietitian, Dani Renouf, partner to create a menu for kidney, heart, and diabetes health, exploring First Nations culture and food traditions.
Chef Paul Natrall, Paul Jr, and Dani Renouf RD, MSc, CDE
Indigenous cooking in Canada is deeply rooted in food sovereignty — the right of Indigenous Peoples to define their own food systems, grounded in traditional knowledge, cultural practices, and connection to the land and water. Indigenous cuisine today represents resilience, revitalization, and pride. By supporting Indigenous chefs and local producers, we not only experience exceptional Canadian flavours but also contribute to strengthening food sovereignty and preserving cultural traditions for future generations.
One dinner, six recipes — a celebration of Indigenous-inspired flavours and local Canadian ingredients.
Perfectly seared duck breast with a vibrant cranberry sauce, served with wilted greens and roasted spaghetti squash.
For dessert, cranberry bannock topped with crème fraîche offers just the right balance of tart and sweet.
It’s a delicious, thoughtfully prepared meal — simple enough for any night of the week — yet tastes like a 5-star restaurant.
Recipes
Seared Duck Breast
A versatile, high-quality protein choice for nourishing meals.
Roasted Spaghetti Squash
Lightly seasoned with fresh rosemary and oven-roasted to perfection.
Wilted Greens
Fresh, leafy greens gently sautéed to create a light vibrant side dish.
Cranberry Sauce
A condiment for both savoury and sweet dishes.
Bannock
A traditional treat with simple pantry ingredients.
Crème Fraîche
A tangy topping to transform any dessert into something truly special.
Your Hosts
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Chef Paul Natrall, (Mr. Bannock) Chair of the national Indigenous culinary non-profit Indigenous Culinary of Associated Nations, is on a mission to educate, share stories, and uplift Indigenous foodways across Turtle Island. His work goes beyond cooking — it’s about history, community, and nourishing the next generation. Paul brings deep respect for traditional foods, sustainability, and the vital connections between food, community, and wellbeing. He is committed to advancing food security by promoting accessible, nourishing ingredients and sustainable practices. Passionate about making Indigenous-inspired dishes approachable and flavourful, he also adapts recipes to support diverse dietary needs, including kidney-friendly eating. Through his cooking, Paul invites people to gather, learn, and enjoy meals that celebrate culture, health, and community.
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Dani Renouf, RD, MSc, CDE, is a registered dietitian with over 20 years of experience working with patients and clients in chronic disease prevention and management. This includes positions within the hospital sector, private industry, community and public health, and research settings. Currently, Dani works as the provincial dietitian lead for BC Renal and is the Renal Resource Dietitian at St. Paul’s Hospital and Chair of BC Renal’s Dietitian Committee. She also runs her own private practice, 4 Elements Nutrition Consulting.
Recipes by Chef Paul Natrall
